Travel

It feels like just forever since I sat here in front of the computer sharing a recipe with all of you. It was really only less than three weeks ago.

But in the time in between, we had a few adventures. We got lost (in the cerebral sense) exploring the backroads of Scotland; we explored the new ‘old meets new’ city of Copenhagen; we popped in to re-live some memories in Munich, and we got a small taste of how much London has to offer. (I knew this, Jim is just discovering London for the first time!)

I won’t bore you with the details of every moment of every day of our trip. What I will try and do, is incorporate some of those details in upcoming posts and recipes that are inspired by our time away.

For instance: porridge. Jim loves oatmeal. So do I. But after a hot summer, neither of us was eating it very often. Sure, every once in a while I would make up a batch of my Birchermuesli, which is basically the forerunner to the popular overnight oats of today. Since it is prepared in the fridge while we sleep, it is a great dish to rely on for when you really don’t want to turn the stove on. Perfect for summer.

The first leg of our trip was a week in Scotland. We flew in to Glasgow, and picked up our car. This would be Jim’s first time driving on the ‘other’ side of the road. I think I had more confidence in him than he first did! But in no time at all, he was an expert at it. The most challenging part was the ever present turning circle (roundabout). But together, counting off the lanes we were to pass (according to our Scottish accented GPS voice) we navigated those quite well.

And my oh my, the scenery we saw! Along with castles like Eilean Donan Castle and Inveraray Castle, we had the rolling hills, the countless sheep and cows in the pastures that came right up to the shoulders of the very narrow roads (many only allowing one car at a time, even though they were two way roads) the ferns and heather, and the most unique shade of green I had ever come across. The sky was so moody- constantly changing from ominous clouds to bright beams of sunlight breaking through. We stayed in Oban, and on the isle of Skye, both of which had rugged coastlines and fishing villages that seemed to be lost in time. We also drove across the countryside to Inverness and finally Edinburgh. But through it all, the charming old villages filled with relaxed, witty inhabitants were so enchanting. Jim’s favourite drive was doing the Skyfall road in Glen Etive (the James Bond movie location) It was a moody day, and we truly felt as we drove that lonely road that we would at any moment find that old estate with the pillar with the stag at the entrance.

We attempted (ever so briefly) the climb up Ben Nevis (the tallest peak in Scotland) It ended up being a much more serious undertaking than either of us imagined, and we were duly put in our place. As well, there was a blizzard happening at the top of the four plus hour hike to the peak, and we just weren’t equipped for that (yes, that is the excuse we are using for stopping part way up, and we are sticking to it!!) We also took on a hike up Storr, on Skye. The views were spectacular, even if we again fell short of the top (never realized we would need serious hiking boots for this trip!) But we are proud of the attempt in the wind and rain. And we earned our drams of single malt scotch every evening!

Everywhere we stayed, we were offered the most amazing breakfasts to begin our days. A ‘Full Scottish Breakfast’ of eggs, bacon, beans, mushrooms, sausage and toast was an indulgence that we really didn’t feel the need to partake of. Rather, Jim became totally enamoured with the Porridge on the menus. Add some milk, honey and fruit, and he was a happy camper. I did try smoked haddock and kedgeree fish cakes, smoked haddock and scrambled eggs, and scrambled eggs with smoked salmon (do you see a trend?!) at the various stops throughout Scotland. But I also ate the porridge with prunes (I adore prunes- especially when stewed in orange juice and cinnamon). It was just such a cozy meal and great way to start the day.

When we were in Copenhagen, our first morning there meant a walk to find Grød, the first ever porridge bar in the world. Yes, an entire cafe and menu dedicated to porridge or oatmeal!! We both had cloudberry compote, cocoa nibs and nuts on our porridge. And because it is Copenhagen, the setting for this wonderful breakfast was just dripping in hygge.

Hygge is a danish word that can basically be translated as ‘a cozy way to make gathering together appealing’. So even though it was breakfast, there were candles flickering on each table. There were blankets and furs draped over each chair or couch, and the music playing was not deafening or invasive. It was meant to make people feel welcome, to stay and visit for a while. The Danes take this attitude very seriously. It shows up in almost everything they do. Taking time for tea, hot chocolate, getting cozy, stopping and taking in all the sights and sounds of nature- this permeates their entire culture and way of thinking. I left Copenhagen totally inspired to see how I could make our own little world a little more cozy.

And I also knew that, once we returned to Canada, Jim would want to get into the routine of oatmeal again. I think it is his way of feeling that he is starting the day off on a healthy note, and can take on the world, and anything else that comes his way.

So I started thinking about a recipe from the Buvette cookbook by Jody Williams. It really is one of my favourite cookbooks. Totally influenced by casual French and Italian dining, her recipes are approachable and yet full of depth. And if you are ever visiting New York City, you can eat at Buvette in the East Village, and taste her handiwork first hand.

She has a recipe for a baked oatmeal that she then brûlées. I love it. I decided to take it and play with the ingredients a touch. So out came the Autumn spices, and dried currants. I like their flavour and texture even better than raisins. And they work so well with the spices I would use. And when serving this wonderful toasty breakfast or brunch meal, I felt that maple syrup infused skyr would make a fabulous topping.

A great aspect of this recipe is that the oatmeal gets toasted in the oven first. The large flakes turn a lovely golden brown and each one becomes a wonderful nutty flavoured addition to the final baked porridge. All sorts of seeds (sunflower, hemp, flax, pumpkin) as well as the currants are added to the oatmeal and water in a baking dish or pie plate, and they are all baked together in the oven, until the excess water is evaporated or soaked in, and the top has a lovely firm finish. At this point, you can either brûlée the entire oatmeal dish and serve, or you can eat from it all week. So this is like the first part of the recipe. And if it is only you at home, why not take some of the baked oatmeal and spoon it into a small baking dish, smooth out the top, and sprinkle it with sugar and brûlée this instead? You can do it by placing the dish under the oven broiler till the sugar has melted and has started to bubble away, or you can use a small kitchen torch. (come on, it doesn’t get used nearly enough, so here is a great way to make sure that little flame thrower earns it’s keep)

There is no sugar in the baked oatmeal portion of the recipe. Since you will be sugaring the top afterwards. And really, it doesn’t need it. I add cinnamon, cloves and allspice, and these, along with the currants add a slight warm sweetness to the dish. And since I suggest serving it with maple syrup and skyr, you will get some sweetness there as well. But if you only want to make the baked oatmeal portion of the recipe, feel free to add 1/4 cup of sugar or so to the oatmeal and seeds with the spices.

Baking off the entire recipe gives you about 6 portions. Or 4 totally filling ones. Cover it and keep it in the fridge to work on all week, if it is just two of you. Or cut the recipe in half and you won’t have to worry about oatmeal for too many days in a row! It does also make a great midnight snack with a dollop of vanilla ice cream, just saying.

This is the perfect Winter/cool weather version of oatmeal. And I hope you like it as much as we do!

Baked Seeds and Dried Currant Oatmeal Brûlée

Oatmeal is first toasted in the oven, which gives it a fabulous nuttiness. Then after a quick stove top soak in water, seeds and dried currants are added, and everything is put into a baking dish and baked till perfectly cooked through. Sugar is added to create a crème brûlée top. Just add maple syrup infused skyr or yogurt, and you have a fabulous cold weather brunch!

Course
Breakfast

Prep Time10minutes

Cook Time20minutes

Total Time30minutes

Servings6

Ingredients

2cupsjumbo rolled oats

4cupswater

1tspkosher salt

1/4cuppumpkin seeds

1/4cupsunflower seeds

1/4cupflaxseeds

1/4cuphemp seeds

1/4cupdried black currants

1tspcinnamon

1/4tspground cloves

1/4tspground allspice

1/4-1/2cupgranulated sugar

maple syrup for serving

plain skyr or greek yogurt for serving

Instructions

Preheat the oven to 425F

Place the oats on a baking sheet and bake, stirring occasionally till they smell toasty and are golden brown. About 10 minutes. Keep the oven on.

Meanwhile bring the water to a boil. Add the toasted oatmeal and the salt. Stir and drop the heat to a simmer until the oats are softened and thickened, about 10 minutes. Stir in all the seeds, the currants, and the spices.

Transfer the mixture to a wide baking dish.

Place the dish on a baking sheet and bake in the oven until all the excess water has evaporated and the top is lightly browned and just firm to the touch. This should take about 10-15 minutes. Don't let it totally dry out though.

Remove the baking sheet and oatmeal from the oven. Turn the oven to broil.

Evenly sprinkle the sugar over the top of the oatmeal, using at least 1/4 cup of sugar. You can use up to 1/2 if you want it especially sweet and crunchy.

Place the dish on a rack set 4-6 inches under the broiler. Watch, until the sugar has melted and caramelized. It should be nearly but not entirely burned. Carefully removed and serve.

To serve: combine 3/4-1 cup skyr or Greek yogurt and 3 tbsp of maple syrup and dollop some on each serving.

You can bake off the oatmeal ahead of time. Then simply warm it in a 400F oven for about 15 minutes before brûlée-ing the top with the sugar.

Or you can bake the oatmeal and just serve it with the yogurt.

Or you can take individual servings and place them in smaller baking dishes and warm as described above and then brûlée it.

Recipe Notes

I say this recipe feeds 6. It could feed 4 very hungry people. But if you are serving bacon, toast etc as well, this should feed 6 comfortably.

If there is one cuisine that seems to personify a good time, it’s Mexican!

I mean, even the word ‘fiesta’ is all we need to hear, to know that there are some good times ahead. Mexican cuisine is first and foremost, fun! It is relaxed, colourful, not fussy, but rather totally communal and festive. We have an entire day of the week dedicated to the Taco. Just saying ‘enchilada’ ‘tostada’ ‘burrito’ ‘churro’ puts a smile on my face.

And it is the one cuisine that will always make Jim happy. When we were dating, the one meal we would go out for weekly was nachos. Loaded to the rafters. To this day, it is one thing that I can guarantee will put a smile on his face when I tell him what is for dinner.

So when my sister booked reservations to eat at Frontera Grill in Chicago, I knew that I wouldn’t have to run it past Jim. He would totally support this choice. My sister and her family are huge Mexican cuisine lovers in their own right. She makes a mean fish taco. Her hubby and son could eat her tacos every day if they had their way. But she is like me, loves to experiment, so they have to take all the other creations coming out of her kitchen as well. That’s no hardship tho- she is a fabulous cook!

We had a fantastic visit with them in Chicago last month. They had actually flown to Minneapolis from Vancouver, British Columbia to start a baseball vacation. After taking in a Brewers game, they made their way to Chicago, where we were waiting for them.

We love visiting Chicago. The food scene here is fabulous. Always something new to try. And the architecture is truly impressive. Especially to this Torontonian. I marvel at what they have managed to preserve, as well as the new construction continuing to pop up. There is an attention to detail, and the character that is included puts Toronto city planning to shame. Our two cities have so many similarities, including the extremes in weather, being situated on water, and a vibrant and diverse culture and demographic. Yet what continues to get approved as acceptable architecture here is appalling. Okay, enough ranting. Back to the joys of visiting Chicago…

If you get a chance to visit, take a boat tour. You will see Chicago in a way you can’t see from walking the streets. The various styles of architecture, the skyscrapers, the parkland preserved along the riverwalk, it really makes for a lovely way to spend a morning in the city.

Along with a boat tour that we all enjoyed thoroughly (would you believe, in all the times we have visited, this is the first time we actually took an official tour!) we naturally had to take in a Cubs game. The old world charm of Wrigley Field is second to none. It totally reminded me of when we were kids and would head over to Tiger Stadium in Detroit for a game. The weather was unbearably hot and humid this weekend, so we did melt somewhat, totally justifying the beers and hot dogs. And we found a great place for thin crust pizza afterwards.

This visit also included a city food tour. My sis really did her research, and found a tour that would take in the sights and history of the Chicago’s south neighbourhoods. It is Chicago’s only Chef Driven Tours, which means that we were actually chauffeured around in an air conditioned van (so very necessary in the heat wave the city was enduring) by a former Chef who worked for the Chicago White Sox. This made the whole afternoon for my baseball loving nephew Sam, much more intriguing. We were even treated to a stop over at the stadium for some behind the scenes stories. The food along the way was amazing. From soul food at Pearl’s Place in the historical Blues district of the city, to an amazing Breaded Steak Sandwich at Ricobene’s (voted one of the best sandwiches in the world!) to a succulent Polish Sausage on a bun at Jim’s Original (Jim was taken with this spot for some reason!) to our first Italian Beef Sandwich at Al’s. It is tender, spicy and juicy shaved beef on a soft bun. Yes we ate a lot of meat and bread. But it was so worth it. The tour ended with a light and flavourful Italian Lemonade, which is actually more of a snow-cone. But way more than that!! The perfect ending to a delicious afternoon 🙂 Let’s just say, it’s a good thing we did a LOT of walking, despite the heat, to work off that afternoon!

Two other spots to take in if you get to visit Chicago: Au Cheval, and Public Quality Meats. They are both in the best neighbourhood- it totally reminds me of the meatpacking district in New York City. Au Cheval is simply sublime. I can’t tell you how much this spot is worth grabbing a bite at. It isn’t a large spot. From the outside it is unassuming. It has the vibe of an old time boxcar diner inside. But the food!!! We had brunch there (go early to beat the rush and line up) and Jim ordered a burger. Yep, a burger for breakfast. But it was worth it. I ordered a shaved bologna sandwich with a cheese sauce. You’re thinking that I’ve lost it. I was confident that I would be thrilled with my choice. I was beyond thrilled. This was no ordinary bologna. It is house-made, pure pork shoulder meat, and the cheese sauce is epic. It comes with scrumptious pickles. The sandwich is towering. It is messy. And I will order it again! We popped into Publican for our last brunch together as a family that trip. Healthy, and decadent at the same time. Their pastries and bread, along with their meat counter is worth popping in for, even if you can’t stay and eat. Bring something home to eat later! Oh, and of course, visit Eataly. It’s a great spot to shop and dine. All the craziness of a market, with all the fabulous food of Italy, all under one roof. They have managed to maintain the quality of their establishments, no matter how many spots they open in. We are getting our first Eataly in Canada early next year here in Toronto- so excited!

So, the whole reason for this post. We loved our meal at Frontera Grill. I have wanted to eat here since we used Rick Bayless‘ book, ‘Mexico, One Plate at a Time’ for the Rainy Day Bites Cookbook Club on Instagram. Rick is truly the authority on Mexican cuisine, and has made it accessible to the rest of the world. His restaurant is booked well in advance (I always seem to leave it to the last minute when visiting Chicago, and have missed out every time. Till now) Their tequila selection alone is worth the reason for a visit. You really can’t go wrong with anything you order here. I had shrimp tacos, and was thrilled with my choice.

We started the meal with several crocks of guacamole. The Strawberry Margarita Guacamole totally intrigued us. And it was epic. There was such a balance to the flavours. The kick from the tequila was there. The sweetness of the berries was balanced by the queso fresco and cilantro. It was nice and chunky (just the way I like it. Not into a creamy guac at all!!) So I thought, I need to have this again.

I had to play with the recipe till I got the balance. Tequila can be overpowering. And you don’t want it to be the only thing you are tasting in a dip. But after some experimenting (it was soooo hard eating all the versions!) I am happy to report that I now have a new favourite way to make guacamole. I can’t say that this is exactly Frontera Grill’s guacamole. But you know, it tastes really just as good!!! I’m thrilled with it. If you are a guac lover, it is really just taking it up to the next level. It may not be for every day. But it is perfect for your next fiesta. Or Taco Tuesday. Or any evening you are just feeling festive.

Huge disclaimer: A fresh Mexican cheese is the best way to top this guacamole. It has the softest, crumbliest texture, which is a fantastic contrast to the creamy avocado. But in a pinch, I have used feta (oh don’t roll your eyes at me, you’ve done something similar at some point in your cooking careers) Just don’t use an overly salty feta. Crumble it up, and all it a day.

We parted ways in Chicago filled with the laughter of great memories. My sister, her hubby, and son went on to continue their baseball vacation (Cincinnati, Cleveland, Detroit), and we drove home. But it just made us excited for the next time we can be together.

Strawberry Margarita Guacamole

Taking classic guacamole to the next level. With the flavours of tequila and fresh strawberries added to the mix, it is a true party in your mouth! Thanks to the jalapeño, cilantro and queso fresco, there is still a balance, so no worries about this getting too sweet or dessert-like. Olé!

Course
Appetizer

Cuisine
Mexican

Prep Time15minutes

Servings1cups

Ingredients

2medium to large ripe avocadosor 3 smaller avocados

1-2tbspfresh lime juice1or 2 limes

1/4cupminced white onion

1ouncetequila

3medium to large strawberriesnot overly ripe, you don't want them to get mushy when combining with the avocado

1jalapeño pepperminced, divided

1/3cuppacked chopped fresh cilantroplus a little more for garnish

kosher salt and fresh cracked pepper

2-3tbspqueso fresco cheeseor any other fresh, crumbly cheese

Instructions

Scoop out the flesh from the skin and place into a large bowl or large mortar and pestle.

Use a potato masher or the back of a large spoon to mash the flesh into a coarse texture. Leave some pieces of avocado intact. You don't want this to be creamy. This isn't hummus.

Add the 1 tbsp lime juice immediately and loosely stir it in. This will help keep the vibrant green colour intact.

Add the onion, and tequila.

Chop 2 strawberries into smallish pieces. You don't want them to be too large to take over. Save one to cut into slices as a garnish at the end.

Add the strawberries, 2/3 of the jalapeño and the chopped cilantro into the mixture.

Add 1/4 tsp of the salt and pepper to start.

Give it one more stir to combine, but don't over-stir to create a mush. Taste and re-season if necessary. (The saltiness will be determined also by the cheese you are using) At this time, if it is too thick, add more lime juice. This will be affected by how large the avocados were to begin with.

Place into a serving bowl. Garnish with the queso fresco, extra cilantro, extra jalapeño confetti, and reserved strawberry slices.

This can be covered with plastic wrap and refrigerated for a half hour or so. Don't let it rest for too long though, as the colour may start to turn brown.

If you ever get the opportunity to take a Mediterranean Cruise, take it.

Sure, do your homework. Pick the cruise line that fits your criteria. Choose an itinerary that appeals to you. Go at a time of year that may avoid unnecessary tourists. But after everything is said and done, I tell you, it’s worth it. Even if you’ve done the whole Caribbean Cruise thing before, there is absolutely no comparison. This is soooo much better!

Our first time out, we explored the western Mediterranean. Barcelona, Monte Carlo, Florence, Roma, Majorca, and it was breathtaking. Yes, the food, the scenery and water were everything and more. But seeing these centuries old, character-filled cities with all their stories and various personalities was truly memorable. Each city and area is so unique, with the cuisines to go with them.

So when the opportunity to take another cruise came up, we didn’t think twice. This time we would visit the Eastern side of the Mediterranean and the Adriatic as well. There are so many different itineraries to choose one, so you will always find one that will work for the length of time that you can spare. We chose a 12 day this time around. And the ship would leave from Venice. We adore Venice, so we decided to arrive a few days early, just to hang out. While we were there, thanks to Social Media, we found out that old friends were in nearby Verona! They quickly jumped on a train and met up with us at the Doge’s Palace. We hugged, caught up, meandered the winding streets and had the most lovely and unplanned visit. Then it was time to board the ship.

I won’t bore you with details about the ship, the ports of call, or the rest of our vacation (that would entail reading a very long blog post, and I wouldn’t put you through it!) but I will share one foodie highlight that still makes me swoon.

We were in Mykonos. Jim had rented a jeep to explore the island in. When we hit the northern side of the island, we knew we were on the lookout for this fabulous little restaurant called Kiki’s. We eventually found it. Mind you, it meant parking the jeep and traversing a barely there pathway that eventually led down to a walkway that led to a secluded beach. Just before the walkway, we passed a little house with a patio. We were going to walk past it when it suddenly dawned on us that this was Kiki’s! It wasn’t open for the day yet, but there was a good sized crowd starting to camp out on the grass and stones around the patio. So we found a little patch of dirt, and waited along with the rest of them.

It was worth the wait. The patio is where all the tables are set up. There is an overhang to keep out the bright sun. But the breezes off the Adriatic kept us cool. The owners were a friendly couple who knew they had a fabulous thing going. Dish after dish was spectacular. I already knew that I loved Tirokafteri, or spicy feta dip, from the Greek restaurants here in Toronto. But their version was especially memorable. We inhaled it! We had to, who knew when we would ever return, and we didn’t want to waste a morsel. The little house attached to the patio is where all the cooking happens. I wandered in, and after a minute, one of the girls behind the counter, managing the dishes and the ovens, could graciously gave me a quick moment of her time. She managed to give me a rough idea of the recipe, but it was enough to go on. Good Greek feta, Greek yogurt, olive oil, lemon juice and a red chilli pepper. I could do this! So I quickly added her instructions to a note on my phone. And then sadly, forgot all about it!

Last week were were speaking with Albanian friends. Their mom makes a fantastic dip, not unlike Tirokafteri, but with larger pieces of hot pepper, and it has a more firm texture. But it reminded me of the recipe that I had jotted down on my phone. It was time to make it. And as I did make it, the wonderful warm memories of our brief visit to Mykonos came rushing back.

What’s so lovely about this recipe, is that you are in total control of the texture and the heat. It’s really just a blend of good feta, the yogurt and the olive oil. A dash of lemon juice adds brightness to cut through all the salty richness of the cheese and oil. And the heat comes from a long red chilli pepper that you blister on the stove top. It all gets whizzed together in a food processor (if you like it smooth) or by hand for a more rustic texture. And if you don’t have a chilli pepper lying around, why not use some chilli oil you had made up? Or even some hot antipasto paste? It’s really about adding just enough heat to make this dip a party in your mouth. And if you’re not sure about the heat tolerance of your crowd, you can adjust for it by starting out with less and building up.

And now I wish I could just hand you some warm pita fresh out of the oven, so that you could dip in and try this for yourself! It is sooo easy to whip up, and will be the hit of your next meze platter. It’s right up there with tzatziki and taramasalata. Add some olives, other pickles and you’ve got the makings of a glorious evening. Wash it down with ouzo or a crisp white wine, and you’ll practically feel those warm Adriatic breezes for yourself.

Tirokafteri, aka Spicy Feta Dip

A taste of the Greek Isles that is a breeze to whip up. Literally. Whipped feta, yogurt, olive oil, lemon juice and red chilli pepper come together to make the perfect spicy dip.

Course
Appetizer

Prep Time15minutes

Servings6

Ingredients

1long red chilli pepper

10oz280 grams good Greek feta

1/3cupplain Greek yogurt

1tbspextra virgin olive oil

2tspfresh lemon juice

Instructions

Preheat a small skillet over medium heat.

Add the chilli pepper and slowly blister it until the skin is softened but not charred in spots.

Remove from the heat and allow to cool for a few minutes.

Cut off the stem, and slice lengthwise in half. Remove the seeds. Roughly chop into 1/4 inch pieces.

Add the chilli pepper pieces to a small food chopper or processor.

Add all the other ingredients.

Chop or grind until everything is blended well. There may be small chunks of pepper. Just make sure they aren't too large. Taste to see if you like it. It should be smooth and creamy, but not too loose. If you find it is too stiff, add a bit more yogurt and blend again.

Transfer to a small serving bowl and cover with cling wrap.

Chill. Before serving, remove to warm slightly. If too cold, the pita will have a harder time moving through the dip.

Recipe Notes

You can also blend by hand with a fork. This will create a more rustic texture. Just make sure to finely mince your pepper before blending with the rest of the ingredients.

Serve with pita, cucumber and radish slices, or even bread sticks or crackers. This works great as part of a small sweet pepper stuffing!

If you don't have a hot chilli pepper handy, you can use hot chilli oil to replace some of the olive oil. You can also use hot pepper antipasto spread- Just spoon out about a tbsp into the feta mixture to begin. Adjust heat from there.